The Best Classic Chili – This traditional chili recipe is just like mom used to make with ground beef, beans, and a simple homemade blend of chili seasonings.
This classic chili is perfect for a weeknight meal because it can be made in minutes. The only thing to chop is an onion.
How do you make good homemade chili?
- Heat olive in a large soup pot.
- Add chopped onion and cook for 5 minutes.
- Add ground beef and break it apart with a wooden spoon.
- Cook for 6-7 minutes.
- Add chili powder, cumin, sugar, tomato paste, garlic powder, salt, pepper, and optional cayenne.
- Stir until well combined.
- Add diced tomatoes, kidney beans, beef broth, and tomato sauce.
- Stir well.
- Simmer for 20-25 minutes.
- Let the chili rest for 5-10 minutes before serving.
What do you top chili with?
In addition to the chili ingredients listed in this recipe for chili, you may also want to have these things as toppings.
- shredded cheddar cheese
- sour cream
- sliced green onions
- saltine crackers or oyster crackers
- diced avocado
What goes well with chili for dinner?
I’ve been playing around with this chili recipe for the past few months, making it many times. My family didn’t mind the repetition at all because I really do believe that I ended up with the best chili ever!
Watch the step by step recipe video for this chili recipe below.
The Best Classic Chili Recipe
The Best Classic Chili - This traditional chili recipe is just like mom used to make with ground beef, beans, and a simple homemade blend of chili seasonings.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 6 servings
Calories: 334kcal
Print Recipe Pin Recipe Rate this RecipeIngredients
- 1 tablespoon olive oil
- 1 medium yellow onion -diced
- 1 pound 90% lean ground beef
- 2 1/2 tablespoons chili powder
- 2 tablespoons ground cumin
- 2 tablespoons granulated sugar
- 2 tablespoons tomato paste
- 1 tablespoon garlic powder
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground cayenne pepper* -optional
- 1 1/2 cups beef broth
- 1 (15 oz.) can petite diced tomatoes
- 1 (16 oz.) can red kidney beans, drained and rinsed
- 1 (8 oz.) can tomato sauce
Instructions
- Add the olive oil to a large soup pot and place it over medium-high heat for two minutes. Add the onion. Cook for 5 minutes, stirring occasionally.
- Add the ground beef to the pot. Break it apart with a wooden spoon. Cook for 6-7 minutes, until the beef is browned, stirring occasionally.
- Add the chili powder, cumin, sugar, tomato paste, garlic powder, salt, pepper, and optional cayenne. Stir until well combined.
- Add the broth, diced tomatoes (with their juice), drained beans, and tomato sauce. Stir well.
- Bring the liquid to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for 20-25 minutes, stirring occasionally.
- Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving.
Notes
I typically skip the cayenne pepper because I have a young kiddo. Then, I put out some hot sauce for those adults that want to add some spiciness to their chili.
Nutrition
Serving: 1/6th of the recipe | Calories: 334kcal | Carbohydrates: 34g | Protein: 25g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 49mg | Sodium: 1249mg | Potassium: 1110mg | Fiber: 9g | Sugar: 10g | Vitamin A: 1445IU | Vitamin C: 12.8mg | Calcium: 99mg | Iron: 7.5mg
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Angie says
This recipe needs to be doubled for sure, but it is really good!
Wolfgang Puck says
I left out the sugar, cheyene pepper. Cut the cumin and salt in halfadded a tsp of onion powder, and two pre-boiled peeled potatoes chopped up. Very good.
Deb says
Yummy!! We loved the recipe. Two spice changes: only 1 T of cumin and a 1/4 t of coriander. Since I didn’t have tomato sauce, I added 6 oz of tomato paste and a 1/2 cup of water. Simmered covered for 20 minutes and uncovered for 1.5 hours. Thanks for the recipe!
Teddy B. says
Wanted to find a simple chili recipe and by far this was easy and taste wonderful. I made a first attempt and it was so bland it wasn’t worth eating. My second attempt with a different recipe and came out wonderful. My daughter (pickest eater) even loved this chili recipe. Only thing is I added some red peppers to give it a little kick, but overall my new go to for chili!
Jeannie says
I doubled the beef amount, and added avocado as a topping! Delicious!
Sarah Kelly says
This is a five star chili for sure! I’d never made homemade chili before and it was delicious. Thank you so much! I left out the cayenne because my daughter doesn’t like overly spicy and it was still excellent. It’s going in my book of favourites.
Marty says
Yep- my go to recipe/ I also add diced green pepper with onion/- I also drain all fat after I brown the beef – I make a big batch, it freezes very well!!
Angela says
Has anyone made this without the tomato paste or substituted it with something else?
Michelle Williams says
Great recipe, easy to follow and my family did love it. Thanks
Carmen says
I never leave comments on recipes I try. But this one I had to because it is the very best chili I have ever made! During this coronavirus, I was not able to find organic chicken, but I did find grass-fed organic beef. So I looked for a new chili recipe and found this one. I didn’t have beef broth so I used vegetable broth instead. I also added some sliced jalapenos. Oh the flavors are wonderful, and I definitely will make this recipe again. Thank you!
Ian Nelson says
Very good recipe, but it does not need the sugar suggested. I’d go one quarter the amount in this recipe unless you want a decidedly sweet chili.
Victoria says
I tried this chili recipe today, all I can say is YUMMY! It was so delicious. My family really enjoyed it. I bookmarked this recipe to use it in the future!
KC says
My husband and I did not care for this recipe. The cumin was very overpowering. Normally, I’m a fan of cumin but 2 tablespoons was a lot for this amount of soup.
Snargus says
Many recipes, including this one, dont tell you to add the spices along with the onions and oil in the beginning. This is such an important step- cooking your spices in the oil allows them to open up and develop a richer flavor. Also the tomatoes should be added soon after and allowed to cook for some time without all the extra liquid- it helps take away from the metallic flavor they acquire from being canned. This recipe seems solid besides those missing tips.
david says
Outstanding chili for what I like! And in accord with my personal culinary style: simple peasant fare… I was a chili judge, and this beats all the ones I have had to taste!
paul Mitford says
great with some cayenne.